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Braised Onions

2013-06-13
  • Prep Time: 20m
  • Cook Time: 20m
  • Ready In: 40m

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Ingredients

  • 1 pound pearl onions, about 1 inch in diameter
  • Butter
  • Chicken stock or water (or vegetable stock for vegetarian option)
  • Salt and pepper
  • Sugar (for brown-braised onions)

Method

Step 1

Blanch the onions in boiling water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins.

Step 2

If you are using frozen pearl onions, defrost and drain them before the next step.

Step 3

For "white-braised" onions: Put onions in one layer in a saucepan with chicken stock or water coming up halfway. Add 1 tablespoon butter, season lightly, cover, and simmer slowly 25 minutes, or until tender.

Step 4

For "brown-braised" onions: Before braising, sauté peeled onions in one layer in butter until lightly browned. Then add liquid, salt, and 1 teaspoon of sugar; cover and simmer slowly 25 minutes, or until tender.

Step 5

Uncover, boil off excess liquid, and fold in another tablespoon of butter if you wish. For "creamed" onions add some heavy cream to white-braised onions when they are just tender. Simmer several minutes until thickened, basting.

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